Wikidata

(Q42724481)

English

Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers.

scientific article published on 27 September 2006

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Statements

title
Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22063657
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063657%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020

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